2026-04-13T01:43:15Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/31552025-10-22T11:20:58Zcom_2072_4428com_2072_4427col_2072_487898

Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice Prieto, Virginia Aguiló, Ingrid Bravo, Francisca Isabel Mulero, Miquel Abadias, Maribel Producció Vegetal Postcollita The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL) by producing functional juice. WL were incorporated at different concentrations (1.5 and 2%; w:w) in unpasteurized peach and grape juice and subsequently stored under refrigeration (5 ◦C). The antimicrobial activity of WL in peach and grape juices was assessed against Listeria monocytogenes and Saccharomyces cerevisiae as well as physicochemical, nutritional microbiological, and sensory acceptability. The maximum addition of WL to the juice (2%) showed a significant inhibitory effect against L. monocytogenes (4-log reduction) and increased the content of total soluble solids (TSS) (10%), total polyphenol content (TPC) (75%), and total antioxidant activity (AOX) (86%). During storage, AOX, TPC, TSS, pH, and titratable acidity (TA) remained stable. A significant correlation was observed between TPC and AOX. Total mesophilic aerobic bacteria and yeast counts increased during storage. Fifty-seven percent of tasters (n = 26) rated the functional juice positively. Thus, these agri-food products could be useful for producing functional juices with a longer shelf life, contributing to their valorization. 2025-10-22T11:20:58Z 2025-10-22T11:20:58Z 2025-10-22T11:20:58Z 2024-04-02 info:eu-repo/semantics/article Prieto-Santiago, Virginia, Ingrid Aguiló-Aguayo, Francisca Isabel Bravo, Miquel Mulero, and Maribel Abadias. 2024. “Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice.” MDPI. Multidisciplinary Digital Publishing Institute. April 2. https://www.mdpi.com/2304-8158/13/7/1095. 2304-8158 http://hdl.handle.net/20.500.12327/3155 https://doi.org/10.3390/foods13071095 eng Foods MICINN/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I/PID2019-104269RR-C31/ES/Productos innovadores a base de frutas y uva para aumentar el consumo de frutas, promover la salud y reducir los residuos de alimentos/ALLFRUIT4ALL MINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTC-2017-6044-2/ES/Desarrollo y validación de una bebida funcional para el control de la presión arterial/HYPERGRAPES FEDER/ / /EU/ / MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ / http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Attribution 4.0 International MDPI